The subject matter reflects day-to-day requirements and
experiences of personnel in the rating or skill area. It also reflects guidance
provided by Enlisted Community Managers (ECMs) and other senior personnel,
technical references, instructions, etc.
Assignment 1 Chapter 1 Sanitation
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http://www.tpub.com/content/administration/14164/css/14164_11.htm
through
http://www.tpub.com/content/administration/14164/css/14164_33.htm
Assignment 2 Chapter 2 Receipt, Inspection,
Expenditure, and Storage of Food Items and Chapter 3 Accounting
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http://www.tpub.com/content/administration/14164/css/14164_35.htm
through
http://www.tpub.com/content/administration/14164/css/14164_73.htm
Assignment 3 Chapter 4 Foodservice Equipment
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http://www.tpub.com/content/administration/14164/css/14164_75.htm
through
http://www.tpub.com/content/administration/14164/css/14164_102.htm
Assignment 4 Chapter 5 Food Preparation
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http://www.tpub.com/content/administration/14164/css/14164_103.htm
through
http://www.tpub.com/content/administration/14164/css/14164_129.htm
Assignment 5 Chapter 6 Meat, Poultry, and
Seafood and Chapter 7 Nutrition and Menu Planning
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http://www.tpub.com/content/administration/14164/css/14164_131.htm
through
http://www.tpub.com/content/administration/14164/css/14164_175.htm
Assignment 6 Chapter 8 Breads and Deserts
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http://www.tpub.com/content/administration/14164/css/14164_177.htm
through
http://www.tpub.com/content/administration/14164/css/14164_203.htm
Assignment 7 Chapter 9 Foodservice
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http://www.tpub.com/content/administration/14164/css/14164_205.htm
through
http://www.tpub.com/content/administration/14164/css/14164_222.htm
Assignment 8 Chapter 10 Quarters Afloat and
Ashore and Chapter 11 Field Kitchens
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http://www.tpub.com/content/administration/14164/css/14164_223.htm
through
http://www.tpub.com/content/administration/14164/css/14164_257.htm
